木瓜蛋白酶嫩化调理猪排工艺条件的优化.pdfVIP

现代食品科技 Modern Food Science and Technology 2018, Vol.34, No.8 木瓜蛋白酶嫩化调理猪排工艺条件的优化 柳艳霞，张豪，赵莉君，赵改名，段萍 （河南农业大学食品科学技术学院，河南省肉制品加工与质量安全控制重点实验室，河南郑州 450002） 摘要：本文以猪后肘肉为原料，制备调理猪排，采用响应面回归设计探究木瓜蛋白酶嫩化调理猪排的最佳工艺条件。以木瓜蛋 白酶添加量、嫩化时间和嫩化温度为嫩化因子，以剪切力和感官评价为主要衡量指标，通过单因素试验和响应曲面试验，确定调理猪 排的木瓜蛋白酶最佳嫩化工艺参数。结果表明，酶添加量、嫩化时间、嫩化温度对调理猪排的剪切力、感官评价、持水力、质构均有 显著性影响（p 0.05 ），木瓜蛋白酶可以有效降低调理猪排的剪切力，提高肉的食用品质；确定了木瓜蛋白酶嫩化调理猪排的最佳工 艺：酶添加量340.00 U/g，嫩化时间 15.00 min，嫩化温度49.00 ℃，在此条件下制作的调理猪排嫩度适宜，且无苦味等异味，感官评 价较好，剪切力 2.48 kg ，感官评分90.14，为调理肉制品工业化生产中的酶嫩化技术应用奠定基础。 关键词：调理猪排；酶；嫩化；响应面法；工艺；优化 文章篇号：1673-9078(2018)08-172-179 DOI: 10.13982/j.mfst.1673-9078.2018.8.025 Optimization for Tenderization Process of Conditioning Pork Chop by Papain LIU Yan-xia, ZHANG Hao, ZHAO Li-jun, ZHAO Gai-ming, DUAN Ping (College of Food Science and Technology, Henan Agricultural University, Henan Key Laboratory of Meat Processing and Quality Control, Zhengzhou 450002, China) Abstract: This manuscript took swine elbow meat as raw material to prepare conditioning pork chops. Response surface methodology was used to investigate the optimum conditions of pork chops-tenderizing by papain. Three parameters including enzyme addition, tenderization time and tenderization temperature were selected as the main tenderization conditions. Taking shear force and sensory properties as the main indexes, the best process parameters of pork chops-tenderizing by papain were determined by single factor experiment and response surface analysis. The results showed that enzyme addition, tenderization time and tenderization temperature had significant effects on the shear force, sensory properties, water holding capacity and texture of po